Alrighty, this is the first “Foodie Friday”… on a Saturday… LATE on a Saturday. All I can say is life reminded me why it’s best to plan ahead and I don’t intend to repeat the lesson. Now let’s get to the pin-testing!
Avocado Mac and Cheese (for wimpy taste buds)
Serves: between 4 and 6 adults… depending on how hungry everyone is.
Time: Honestly, I forgot to time everything. It didn’t feel like it took long, but that’s just another lesson learned for next week!
What you’re going to need:
- 1 12 oz box dry macaroni bow-tie pasta
- 1 Tbsp olive oil
- 2 cloves garlic, minced (tips for using clove garlic)
- 2 avocados, peeled and pitted
- 1/2 small or medium lime (lemon works too)
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 cups shredded Colby Jack cheese
- Optional: roasted sesame seeds, fresh avocado chunks
What to do:
- Make the avocado sauce. Combine the garlic, avocado, and salt & pepper in a food processor or blender.
Squeeze in the juice from the lime half, blend again until smooth, and set aside. (The lime juice keeps the avocado from turning brown right away.)
- Bring about 8 cups of water to a boil in a saucepan. (I used a 3 quart pan.) Add olive oil and salt, then pasta to the water.
- Cook the noodles for about 8-10 minutes, or until they are “al dente.” (“Al dente” means “to the tooth.” It is the point where pasta can be bitten without crunching, but is still fairly firm. Don’t forget to let your “test noodle” cool off a bit before biting!)
Drain the water from the noodles and set them off to the side as well.
- Right after adding the noodles to the water, start your cheese sauce by melting the butter in a small saucepan on medium heat. (I used a 1.5 quart pan.)
After the butter has melted, gradually whisk in the flour, and then the milk.(If you add all of the flour or milk in one go, you could end up with lumpy sauce.) Keep whisking until the liquid starts to thicken.
- Gradually add the cheese and keep stirring. (At this point, you might want to switch to using a spoon.) Be sure to scrape the bottom and sides so the sauce doesn’t start to stick and burn.
Is it smelling good yet?
- Combine the warm pasta & avocado sauce in the large sauce pan. Stir until the sauce coats the noodles evenly.
Add the cheese sauce and repeat. Almost ready to eat!
- Season with salt and pepper to your taste. Sprinkle sesame seeds and fresh avocado chunks over each served plate. It’s finally time to chow down!
Personally, I thought this was a delicious dish that was totally worth the try. The garlic and pepper made for a teeny bit of kick, but the creamy combo of the avocado and cheese cooled it down, so my wimpy Scandinavian taste buds didn’t tap out. I liked having the sesame seeds for a little extra crunch against the soft noodles.
As delicious as this avocado mac& cheese was, I did notice a few slight downsides to the recipe.
This is definitely best eaten in the first go. Leftovers, even though they taste the same as the fresh, probably won’t be going anywhere.
Second, these noodles were extremely rich and food-coma inducing. If you’re serving them as a side dish, this shouldn’t be much of an issue… as long as you remember the leftover problem. If in doubt, I would make a 1/2 or 3/4 batch and leave them all wanting more.
Last, this will leave you with a case of garlic breath. So, this probably isn’t the greatest date night recipe… unless you don’t mind a bit of halitosis.
Are you going to give this recipe a try? Did you come up with any of your own twists? Let me know!
Also, if you want to get a feel for which recipes and “make it myself” projects will be coming up, go ahead and check out my Pinterest profile. Suggestions are always welcome!
I’ll see you again on Made it Myself Monday. Until then, happy pin-testing!